Title: Chicken Breasts Amaretto From Loren Martin
Categories: Poultry
Yield: 4 Servings
| 1/4 | c | Butter or margarine |
| 1/3 | c | Chopped onions |
| 1/3 | c | Chopped celery |
| 4 | c | Bread crumbs or stuffing |
| 1 | cn | Water chestnuts |
| 2 | ts | Poultry seasoning |
| 1 | ts | Beau monde seasoning |
| 1 | c | Chicken broth |
| 1/2 | c | Amaretto liquor |
| 4 | | Chicken breasts, boneless |
| | | Glaze: |
| 1 | | 1/2 c light brown sugar |
| 1/2 | c | Honey (or butter) |
| 1/2 | c | Orange juice |
| 1/3 | c | Amaretto liquor |
Mix all of stuffing ingredients together and pour into greased baking dish.
Lay chicken breasts on top of mixture (or place under stuffing mixture if
desired more moist). If placed on top, baste from time to time with glaze
sauce. Glaze sauce: combine and heat ingredients slowly in small heavy
saucepan until sugar dissolves. Cool, and either baste chicken breasts
during cooking, or serve as topping glaze at table.